Anarsa | How to make Anarsa

By Sanchita Agrawal Mittal  |  12th Oct 2017  |  
5 from 1 review Rate It!
  • Photo of Anarsa by Sanchita Agrawal Mittal at BetterButter
  • Prep Time

    12

    Hours
  • Cook Time

    15

    mins
  • Serves

    4

    People

151

1

About Anarsa Recipe

Anarsa is an authentic sweet dish especially made during the festive seasons and special occasions. This is my grandmother's heirloom recipe of anarsa (inarsa in her language), which I have learned from my mother. The main ingredients of anarse are rice and jaggery but I have made it sugar and also added coconut powder as a twist in the recipe. It takes time to prepare these anarsas but the outcome is awesome and worthwhile. Must try recipe.

The delicious and mouthwatering Anarsa is a famous dish of Maharashtra and is very much popular in the whole worldwide. This dish is often reserved for any special occasion like parties or festivals. Anarsa is the best option for you when you want to eat or cook something really perfect. It is an amazing dish which is liked by the people of every age group. The flavorful and saporous ingredients are the key to the amazing taste of Anarsa. Sanchita Agrawal Mittal shared this Anarsa recipe which is perfect to serve for 4 people. The step by step process with pictures will help you to know how to make the delicious Anarsa. It is not a typical restaurant style recipe but a simple homely comforting recipe which is best to understand for the beginners. It is an easy and simple recipe that is perfect to make in a jiffy for a weekend lunch or dinner. Try this delicious Anarsa recipe at your home and surprise your family and friends.

Anarsa

Ingredients to make Anarsa

  • rice preferably small rice 1 cup
  • poppy seeds (khuskhus) 2 tablespoon
  • Fine sugar 2/3 cup
  • Fine coconut powder 1 tablespoon
  • Milk or fresh curd 1 tablespoon
  • ghee for mixing 1 teaspoon
  • ghee for shallow frying

How to make Anarsa

  1. Wash the rice two to three times and then soak the rice in water for minimum 12 hours or maximum 1 day.
  2. Next day drain the rice and spread the rice evenly on a clean cotton cloth for 3-4 hours under the fan.
  3. It should not be kept in the sunlight.
  4. Now grind the rice into fine powder.
  5. Finally sieve it through a fine mesh to get a fine powder.
  6. Now in a bowl mix sugar, ghee, coconut powder and powdered rice.
  7. Sprinkle curd little at a time, kneading the mixture into a pliable dough.
  8. Keep covered with a moist clean cloth for about 12 - 15 hours.
  9. Spread the poppy seeds on a plate.
  10. Next take a small lemon sized ball, flatten it and press over poppy seeds.
  11. Meanwhile heat ghee in a frying pan and fry the anarsa in it with poppy seed side up.
  12. Keep pouring the hot ghee in the center of the anarsa with the help of the ladle, so that it gets evenly cooked.
  13. Shallow fry till golden on low medium heat
  14. When the anarsa becomes golden brown in colour drain and keep aside to cool.
  15. Store in an airtight container after completely cooled and crisp.

My Tip:

Do not dry out the rice completely. It should be damp while grinding so that a dough can be easily made with sugar.

Reviews for Anarsa (1)

Astha Gulati2 years ago

It is a traditional Indian sweet dish.
Reply
Sanchita Agrawal Mittal
2 years ago
Thanx so much

Cooked it ? Share your Photo